I Quit Bread...Here's What I Eat Instead

About this video

Kane shares her replacement for bread after quitting it: flourless cheesy garlic breadsticks built on milk powder instead of refined flour. The dough combines one and a half cups of milk powder, baking powder, garlic powder, and salt with three eggs and a third of a cup of cottage cheese blended completely smooth — a trick she uses because she dislikes cottage cheese’s texture but wants its protein. She shapes the sticky dough into logs placed slightly touching for a pull-apart effect, bakes at 400°F for 14–16 minutes, brushes lightly with garlic butter, then layers mozzarella, cheddar, and Parmesan and broils briefly. Kane says the whole tray totals 100 grams of protein, about 20 grams per stick.

Key takeaways

• Kane’s breadstick base is milk powder, eggs, and blended cottage cheese — no flour at all
• She claims each breadstick delivers about 20g of protein, 100g for the whole tray
• Blending cottage cheese until smooth hides its texture while keeping its protein, she says
• Shaping the sticks slightly touching on the tray creates the pull-apart cheese effect
• She layers mozzarella first for stretch, then cheddar for flavor, then Parmesan for a crisp golden top
• Kane suggests swapping her garlic-butter dip for the soybean-oil-based pizza-chain garlic sauce she used to eat

Episode details: published June 12, 2026 · 307.4K views · 12:27 long. Summary written by Self Growth Videos from the episode itself. The health and nutrition claims described are Lillie Kane’s or her guests’, presented for education — not medical advice. Kane is a certified nutrition health coach, not a physician. Consult a qualified professional before changing your own health practices.

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